Total Time
Prep 20 mins
Cook 20 mins

Only 4 ingredients makes this an easy recipe for a hectic evening.

Ingredients Nutrition

  • 16 ounces pasta (any type, but I prefer shells)
  • 1 12 cups chunked Velveeta cheese
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 12 -18 ounces canned tuna (drained, 2-3 cans)


  1. Preheat oven to 375 degrees F.
  2. Boil and drain pasta.
  3. Combine all ingredients in 13x9 in pan
  4. Bake for 10 minutes, then remove and stir. Continue to bake for 10 more minutes or until cheese is entirely melted.
  5. Stir and serve.
Most Helpful

5 5

This is a very easy recipe. My children loved it to. FYI, I used 16 ounces of elbow macaroni and I use all 16 oz of Velveeta. I add milk to all the ingredients, I did this by eyeing it but if I could put it to a measurement I would say about 1/2 cup. I covered mine as well with foil and I baked mine for 20 minutes. It was creamy and yummy. My children are picky eater's so I did not put any veggies in it. It is DEF a kid pleaser THANK YOU!!!!!

4 5

This was very good and pretty easy to make!

5 5

This was such an easy recipe and tasted so good - reminds me of the tuna casserole my Mom used as a stable when I was growing up and was always one of my favorites. Now this is one of my DGs favs. I made as directed but used one bag of veggie rottini macoroni - the kids loved the extra colors that it made, I loved the ease of putting something together that they all would eat.